I try not to be a terribly picky eater, but I confess to having a short list of foods I just don’t like. Off the top of my head, some of the foods on that list include peppers, fennel, quinoa, chickpeas and blue cheese. I’ve heard people say that your taste buds/palate change as you get older though, so from time to time I will give things a second (or third or fourth) try to see if my opinion has changed. Black beans have long been on the list but I really, really want to like them (mainly because I’m such a huge fan of Mexican food and they’re often incorporated in dishes I’d otherwise love) so I probably eat them more often than other foods I dislike.
While I won’t say I’m completely sold yet, salads like this make it easier for me to enjoy black beans. I love fresh corn and ripe tomatoes, and in this black bean salad they are paired with lime, honey and chipotle to create one very flavorful dish. This black bean salad is easy to throw together and really pretty with its colorful variety of ingredients. It would be perfect as a lighter side for a summer cookout or even as an appetizer if you served it with chips. If you want to make it ahead of time you can do that too – just wait to add the avocado until right before you’re ready to serve it.
Southwestern Black Bean Salad
adapted from America’s Test Kitchen Healthy Family Cookbook (seen first on Heat Oven to 350)
2 tablespoons olive oil
2 ears corn, kernels removed
1 15-oz can black beans, rinsed
1 tomato, cored, seeded and chopped
3 tablespoons fresh parsley, minced
2 scallions, sliced thinly
3 tablespoons fresh lime juice (about 2 limes)
1 1/2 teaspoons canned chipotle chiles in adobo sauce, minced
1/2 teaspoon honey
1 avocado, pitted, peeled and cut into 1/2-inch pieces
In a medium skillet, heat 1 tablespoon of the oil over medium heat then add the corn and cook for 6-8 minutes, or until golden brown, stirring frequently. Transfer the corn to a large bowl and combine with the beans, tomato and parsley.
In a small bowl, whisk together the scallions, lime juice, chipotle, honey, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the salad and gently mix to coat. Add the avocado, folding gently to incorporate, then season to taste with salt and pepper before serving.
I just made this again yesterday! I used corn on the cob this time instead of frozen corn and it was amazing. I hope it helps you on your way to loving black beans. I was that way about cilantro – I hated it for so long but after baby steps of eating food with it I can’t get enough of the stuff now.
I dont like black beans either, but this recipe might make me reconsider them! I love every other ingredient in the salad, so maybe the beens will be a side note! Thanks for another great recipe! 🙂
I don’t like black beans, or any beans – but my husband does! This might be a sure fire way to actually get him to eat his veggies! He is as bad as my 6 year old!
Beautiful photo and lovely recipe. The only thing I would do differently is to leave the seeds in the tomato. There’s a lot of flavor in the “liquor” they are in.
I have a list of things I don’t love too. I do love black beans but not corn…at least in kernel form. I do, however, love a good black bean salad as long as I eat around the corn! So fun for summer, right?!
I have never heard anyone who didnt like black beans, to me that don’t have a strong taste at all. This salad looks delish.
I love this! Thanks for giving black beans a try 🙂
This looks amazing! I can’t wait to try it. I’m with you on not liking fennel!!! Btw, thanks for your response to my email question 😉
I love black beans, so I know I’d love this salad. I know what you mean, though – I have never been a big fan of olives, but I keep trying them. And I sort of like them now.
I love black beans and when I saw this salad I knew it was definitely one that I would enjoy. I am looking forward to making it during the week to go with a BBQ.
Funny I just made a similar version of this today for a teacher’s luncheon at my son’s school. It is so good!
I love black beans. I hope they start to grow on you – they are so good! We had homemade black bean burgers for dinner tonight.
I’m with you on the chickpeas…not a fan in the whole, but oddly I love hummus. I’m on the fence about black beans…I eat them but don’t seek them out. I commend you for trying them again (and again). Your salad is beautiful and makes those of us on the fence want to eat them too!
Wonderful!!! I can finally post on your blog (as long as I don’t go through foodbuzz). This is the recipe that changed my mind about black beans…and I make it nearly every week once I can get good summer tomtatoes. Your version sounds wonderful with the addition of chipotles.